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Mushroom Salad with Basil and Parmesan

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Source: The Italian Gourmet

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Yield: Serves 4

This dish is common to many areas along the hilly Apenine strip running from Liguria to central Italy. Some people marinate the mushrooms in oil and vinegar; while others prefer to use oil alone, and still others merely sprinkle the sliced mushrooms with oil. Serve this dish either as an antipasto or as an elegant accompaniment for white meat.

RECIPE INGREDIENTS

3 tablespoons olive oil

1 tablespoon wine vinegar

10 fresh basil leaves

10 ounces fresh porcini or portobello mushrooms, thinly sliced

2 ounces fresh parmesan cheese, very thinly sliced

watercress leaves, for garnish

DIRECTIONS

Whisk together the oil and vinegar Season to taste with salt and pepper. Add 6 basil leaves and the mushrooms. Marinate 30 minutes.

Arrange mushroom slices in the center of each dinner plate. Tuck small slices of Parmesan between the mushroom slices. Lay a basil leaf on top and garnish with a few leaves of watercress. Sprinkle lightly with the marinade.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

406

Fat. Total:

17g

Fiber:

12g

Carbohydrates, Total:

36g

Sodium:

873mg

% Cal. from Fat:

38%

Cholesterol:

11mg

Protein:

28g

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